Are you craving a luxuriously creamy and flavorful shrimp soup? Look no further! This recipe delivers a rich, comforting bowl of deliciousness, perfect for a cozy night in or a sophisticated dinner party. We'll cover everything from choosing the best shrimp to mastering the perfect creamy broth, ensuring your soup is restaurant-quality without the restaurant price tag.
What Kind of Shrimp is Best for Soup?
This is a common question, and the answer depends on your preference and budget. For the best flavor and texture in soup, I recommend using medium-sized shrimp, peeled and deveined. Larger shrimp can become tough when overcooked, while smaller shrimp might get lost in the soup. Frozen shrimp work perfectly fine, just make sure to thaw them completely before cooking. Avoid using pre-cooked shrimp as they often become rubbery when reheated.
How to Make a Creamy Shrimp Soup: A Step-by-Step Guide
This recipe prioritizes fresh ingredients and simple techniques to maximize flavor.
Yields: 6 servings Prep time: 15 minutes Cook time: 25 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Make a roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
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Add the broth: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
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Simmer and season: Reduce the heat to low, add the thyme and cayenne pepper (if using), and simmer for 10 minutes, allowing the flavors to meld.
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Add the shrimp: Add the shrimp to the soup and cook for 2-3 minutes, or until they turn pink and opaque. Overcooking will result in tough shrimp.
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Stir in the cream: Gently stir in the heavy cream. Do not boil after adding the cream, as it may curdle.
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Season and serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Can I Make This Soup Ahead of Time?
Yes! This soup tastes even better the next day. Prepare it completely, cool it, and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. Avoid boiling after adding the cream to prevent curdling.
What Can I Add to My Cream of Shrimp Soup?
Feel free to customize this recipe to your liking! Consider adding:
- Other vegetables: Diced potatoes, bell peppers, or spinach would be delicious additions.
- Different herbs: Bay leaf, oregano, or dill could complement the shrimp beautifully.
- A splash of white wine: A dry white wine like Sauvignon Blanc adds a sophisticated touch.
- Lemon juice: A squeeze of fresh lemon juice brightens the flavor.
Is Cream of Shrimp Soup Healthy?
While this soup is rich and indulgent, it can be part of a balanced diet. The shrimp provides protein, and the vegetables offer vitamins and fiber. However, the heavy cream contributes to the calorie and fat content. You could reduce the amount of cream or substitute it with half-and-half or coconut milk for a lighter version.
This recipe is a starting point; feel free to experiment and create your perfect bowl of creamy shrimp soup! Enjoy!
